Mutton Kola Urundai was my father’s favourite order at military hotels. That’s what non-vegetarian hotels now called “Chettinad hotels” were called back then. In military hotels, there was no menu card. The waiter would bring in a tray with the actual dishes, diners would choose what they’d like to have and the waiter would go back, re-heat the chosen dishes and serve them. This is how it happens still in small towns outside Chennai. No frills, no pretence. What you see is what you get. I tried to re-create these military hotel specialties at home and it was a breeze really. You really can’t go wrong with this recipe, just don’t skip any of the ingredients. Gather together all the ingredients, grind, mix and deep fry. It’s that simple but the results are impressive.

These fried meat balls are succulent and perfectly flavoured. The coconut and fried gram add body and texture to the urundai and the masala is just the right blend of heat, spice and aroma. Together they create a beautiful symphony that is Mutton Kola Urundai.

Mutton Kola Urundai

Pichi paaru Rendaai

Urundai ku podadhe Sandai

Car vikaraange Hyundai

Ayayo aaghi pochu semma Vambai!

Ingredients

Mutton – ½ kilo minced

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Egg – 1

Salt to taste

Oil – 1 tbsp

Oil for deep frying

Masala

Onion – 1 medium chopped roughly

Green chillies – 4 chopped roughly

Whole dry Red chillies – 4 stalks removed

Coconut – 3-4 tbsp grated

Roasted gram/Pottu kadalai – 2 tbsp

Ginger – 2 inch piece peeled and chopped

Garlic – 6-7 cloves

Cardamom – 2

Cinnamon – 1 inch piece

Fennel seeds/Sombu/Saunf – 1 tbsp

Method

1.Rinse the minced meat in 2 changes of water. Squeeze out all the water completely and set aside.

2.In a kadai/skillet, heat 1 tbsp oil. When hot add the minced meat and sauté. Let the meat cook on medium low for about 7-10 minutes. By this time the meat would start to pale and would be cooked through. Remove from fire. Let cool.

3.Grind the fried and cooled mutton to a smooth paste. Set aside.

4.Grind together all the ingredients called for under masala to a coarse paste adding as little water as possible.

5.Mix the ground meat and ground masala together in a medium ball making sure that the two are well blended. Add red chilli powder, turmeric powder and salt. Mix well. Break an egg into the bowl and again mix well.

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Welcome to Foodbetterbegood!
I am Jayanthi. I love to cook. I am the one who lingers on at a function to have a word with the caterer to ask him for the vathal kuzhambu recipe. I amass recipes and I covet my knives.
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